Go Back
Print Recipe
5 from 1 vote

Chocolate Peanut Butter and Almond Butter Cups

Author: Pamela, adapted from several sources including Top Secret Recipes, Joy of Baking, and Sprouted Kitchen

Ingredients

  • 12 ounces dark or milk chocolate
  • ½ cup natural creamy almond or peanut butter or sunflower seed butter if you’re nut-free
  • 3 Tablespoons powdered sugar or 2 Tablespoons powdered sugar + 1 Tablespoon raw honey or pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon fine grain sea salt
  • sea salt flakes or pumpkin seeds for topping if desired

Instructions

  • Line a mini muffin tin with paper liners. If you are using a silicone muffin pan, it's probably a good idea to place the pan on a baking sheet so you can transfer it more easily to the refrigerator.
  • Bring a small pot of water to a boil. Break up the chocolate into small pieces and place in a glass bowl big enough to fit over the pot of boiling water without touching the water (this is a double boiler).
  • Lower heat so that the water just simmers and place the bowl of chocolate on top of the pot. Melt the chocolate, stirring occasionally, until perfectly smooth. Set bowl aside.
  • Mix the almond or peanut butter, powdered sugar, vanilla and salt together in a small bowl until smooth. This mixture should be a consistency that allows you to roll it into small balls.
  • Spoon a teaspoonful of chocolate into each lined cup.
  • Scoop a teaspoon of the almond/peanut butter mixture and roll into a ball with your hands and press down slightly to flatten a little. Place in the center of each chocolate cup and push down slightly to allow the chocolate to cover the sides, but not the top of the almond/peanut butter disc.
  • Pour another teaspoon of chocolate on top of the cups covering the peanut/almond butter mixture completely. Use the back of your teaspoon to smooth out the chocolate on the tops of each cup.
  • Sprinkle with a pinch of sea salt or a couple pumpkin seeds if you like and place in the refrigerator for a few hours to harden. If you need to speed this up, place in the freezer.
  • Because the chocolate is not tempered, you should keep these refrigerated.

Notes

I use this silicone mini muffin pan.  Each individual mold measures 1 1/2 inches across the top.  I found two mini baking liners at Michaels which worked perfectly, but these were just slightly too big for my pan.